This iced coffee recipe is inspired by a renowned method that has long captured palates in Japan. Essentially pour-over brewed directly onto a bed of ice, aroma and flavor are captured with the hot water, then locked in through immediate cold exposure. While cold brew typically takes over eight hours to complete, this method is fast. The iced coffee should be enjoyed immediately or kept in the fridge for up to one day for full flavor potential.
What you will need:
- Ratio Eight
- Fresh coffee
- Chemex Filter or Ratio Kone Filter
- Water & Ice
- Fill your Ratio Eight with fresh, cold water to the half batch line (about 22 oz.).
- Grind and measure 60g coffee to your dialed-in specification for a given roast, somewhere around the texture of sugar in the raw.
- Weigh out and pour 11 oz. ice (most ice trays measure each cube to 1 oz.) into your carafe.
- Start your brew process as normal, and watch as the coffee brews onto the bed of ice within your carafe.
When coffee is finished, on “Ready” stage, pour straight or on the rocks and enjoy! If you get a chance to try it yourself, let us know what you think in the comment section below.
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